Lemon Mousse Pie

Cooking Recipes Catalogue

A light lemon mousse made with cream cheese and whipped cream and stabilized with gelatin. Perfect for summer!

INGREDIENTS (for 8 servings):


  • In a saucepan, combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.
  • In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.
  • Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 1 hour or until firm.